Mediterranean Lamb Chops with Hummus & Roasted Tomatoes

3 tbsp olive oil, plus extra for drizzling

4 garlic cloves, crushed

8 lamb chops

200 g mixed cherry tomatoes on the vine

40 g pine nuts

Handful of watercress

12 black olives, pitted and halved

50 g feta, crumbled

Handful of fresh mint, finely chopped

2 flatbreads, warmed

For the Hummus:

400 g can chickpeas, drained and rinsed

½ lemon, juiced

1 garlic clove, roughly chopped

1 ½ tsp tahini

1 tbsp olive oil

Combine the olive oil and garlic. Use half of this mixture to marinate the lamb chops. Season generously and let them marinate. Preheat your oven to 420°F.

Place the tomatoes on a baking tray. Drizzle with the remaining oil mixture, season, and roast for 8-10 minutes. Add the pine nuts in the last 2-3 minutes to toast.

Prepare the hummus by blending all the ingredients with 2-3 tbsp of water until smooth.

On a medium-high heated griddle pan, cook the lamb chops for 4-5 minutes on each side or to your preference. Crisp the fatty side by holding it against the pan for 2-3 minutes. Let it rest for 5 minutes after covering.

Spread the hummus on a platter or individual plates. Top with roasted tomatoes, a drizzle of olive oil, lamb chops, and watercress. Garnish with olives, pine nuts, feta, and mint. Serve with warm flatbreads.

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Mediterranean Lamb Chops with Hummus & Roasted Tomatoes